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These Instant Pot pumpkin bites are like mini spiced pumpkin muffins filled with cheesecake! They come together super easily using canned pumpkin puree!
Did you ever consider using your Instant Pot silicone egg bites mold for a dessert?
These pumpkin bites are essentially fluffy mini pumpkin muffins cooked to soft, moist perfection in the Instant Pot!
They’re also hiding a sweet and creamy cream cheese filling, so it’s like getting 2 desserts in every bite.
Bonus: Thanks to canned pumpkin puree, you can make these Instant Pot pumpkin cheesecake bites anytime you want something warm and decadent.
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Looking for more pumpkin cheesecake recipes that are a bit more exciting than the classic version?
My oven-baked pumpkin cheesecake bites and vegan pumpkin cheesecake bars are other yummy treats you can literally grab on your way out the door!
Why You’ll Love This Instant Pot Pumpkin Bites Recipe
- These Instant Pot pumpkin bites are like 2 desserts in one: muffin and cheesecake!
- Because it’s made in the Instant Pot using egg bites molds, making this pumpkin bites recipe is low-effort. They don’t require babysitting, and you won’t end up with a sink full of dishes!
- These pumpkin cheesecake bites are great for snacking on the go, satisfying your cravings in controlled portions, and serving a crowd at a gathering.
Ingredients
Cream cheese filling:
Cream cheese – Use full-fat, dairy cream cheese that’s softened to room temperature for the best texture!
Granulated sugar – To sweeten our cheesecake filling.
Vanilla extract – Just a bit to add depth to the rich and tangy cheesecake-style center.
Pumpkin bites:
Canned pumpkin puree – We’re keeping this pumpkin bites recipe super quick and easy. But of course, you’re free to use fresh pumpkin puree for an extra labor of love.
Egg – To help bind everything together.
Vegetable oil – For moisture.
Milk – Lends richness and helps keep pumpkin muffin bites moist.
Honey and brown sugar – For a more complex, sweet flavor.
Pumpkin pie spice – For more control over the flavor of your pumpkin cheesecake bites, feel free to use your favorite spices, such as ground cinnamon.
Vanilla extract and salt – To round out the sweet, spiced flavor of the Instant Pot pumpkin bites.
All-purpose flour – I haven’t tried substitutes. Make sure to use the spoon-and-level method to avoid ending up with excess flour!
Baking powder and baking soda – To help the pumpkin bites in the Instant Pot rise.
Non-stick cooking spray – Just a bit to make the removal from the egg mold and clean-up easier.
Powdered sugar for garnish – Optional finishing touch before serving the pumpkin cream cheese bites. You can also dust the tops of the pumpkin bites with a quick cinnamon sugar mixture for added texture!
Ingredient Additions & Substitutions For Pumpkin Bites
Rolo candies
Make pumpkin bites in Instant Pot with a different filling!
My favorite low-effort way to fill these bad boys up is with chocolate and caramel using Rolo candies.
Chocolate chips
What’s better than pumpkin cheesecake bites? Chocolate pumpkin cheesecake bites!
Just fold chocolate chips into the batter.
Whipped cream
A delicious way to serve these canned pumpkin bites is with a dollop of whipped cream on top. Might sound like it’s too much, but trust me, you’re gonna love the texture!
Tips For Making This Recipe
Do Not Overmix
Do not overmix your batter, or it can make Instant Pot pumpkin bites dense.
Cover the Molds
If your egg bites mold don’t have a lid, you can just cover it with foil. This is important as you don’t want any moisture to drip into the pressure cooker pumpkin bites and make them soggy!
Storage Tips
You can make this pumpkin bites recipe in advance! The cooled pumpkin cheesecake bites can be stored in an airtight container in the fridge for up to 3 days.
Instant Pot Cheesecake Bites Recipe FAQs
Can I use fresh pumpkin instead of canned?
Of course! Just strain your fresh pumpkin puree well to remove any excess moisture.
Why are my pumpkin cheesecake bites gummy?
Overmixing the batter, undercooking the pumpkin bites, and expired leaveners can all lead to gummy pumpkin bites in Instant Pot. Make sure to check your baking powder, cooking time, and always stir the batter just until combined!
Can you make Instant Pot pumpkin bites without silicone egg bite molds?
No. However, you might get away with baking the batter similar to muffins. Try using a muffin tin and bake them at 350°F for 18 to 20 minutes!
Can I halve this Instant Pot pumpkin bites recipe?
Sure! You can halve this recipe, especially if you only have one silicone egg bite mold.
More Delicious Easy Instant Pot Recipes
- Instant Pot Brownie Bites
- Instant Pot Banana Bread Bites
- Instant Pot Cheesecake Bites
- Instant Pot Churro Bites
- Instant Pot Pancake Bites
I found this recipe for Instant Pot Cobbler Recipe that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Instant Pot Pumpkin Bites
Ingredients
Cream cheese filling:
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- ¼ tsp vanilla extract
Pumpkin bites:
- ½ cup canned pumpkin puree
- 1 egg
- 1 ½ tbsp vegetable oil
- 2 tbsp milk
- 2 tbsp honey
- ¼ cup brown sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- Non-stick cooking spray
- Powdered sugar for garnish
Instructions
- For the filling, combine the softened cream cheese, sugar, and vanilla extract in a small bowl until smooth.
- In a large bowl, whisk together the pumpkin puree, egg, vegetable oil, milk, honey, brown sugar, pumpkin pie spice, and vanilla extract until fully combined. Then, stir in the dry ingredients until you can no longer see any streaks of flour. Do not overmix.
- Spray the silicone molds with non-stick cooking spray.
- Pour half of the pumpkin batter into each cup, about one-third of the way. Spoon a small amount of the cream cheese filling onto the batter, then cover it completely with more batter.
- Insert a toothpick through the batter and make figure-8 motions to create a swirl pattern
- Place the lids on the molds and stack them on the metal trivet.
- Add 1 cup of water to the Instant Pot, then place the trivet inside.
- Lock the lid and set the Pressure Release Valve to the sealing position. Cook on High Pressure for 10 minutes.
- Once done, let the steam vent naturally for 10 minutes before moving the valve to venting to release the remaining pressure manually.
- Remove the trivet and transfer your Instant Pot pumpkin bites to a plate. Dust with powdered sugar before serving, and enjoy!
Notes
- Do not overmix your batter, or it can make Instant Pot pumpkin bites dense.
- If your egg bites mold don’t have a lid, you can just cover it with foil. This is important as you don’t want any moisture to drip into the pressure cooker pumpkin bites and make them soggy!
- You can make this pumpkin bites recipe in advance! The cooled pumpkin cheesecake bites can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
PIN FOR LATER!
